Slow Cooker Red Wine Beef Shitake

These ho-hum cooked Beefiness Cheeks are braised in a beautiful red vino sauce until they are so meltingly tender, y'all can eat it with a spoon! The braising liquid in this Beef Cheeks recipe is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Brand this in your ho-hum cooker, pressure cooker or on the stove!

Wearisome Cooked Beef Cheeks

This is a magnificent dish that takes a upkeep cut of beef and transforms it with fiddling effort into a dish that you'll discover on the card of fine dining restaurants.

Except it's 80% cheaper. 🙂 I had lunch at an upscale chophouse on the weekend where Beefiness Cheeks were on the menu for $35 a serving!

Little known fact: Beef cheeks are the King of all dull cooking cuts of beefiness!

What are beef cheeks?

Beef Cheeks are the cheek musculus of cows and they are a very tough cut of meat that needs to exist cooked long and tedious to make information technology tender. Information technology absorbs the flavours of braising liquid well and when you cutting into it, it is stringy, near like pulled pork.

But dissimilar beef chuck (used for Beef Stew and Pot Roast), Brisket and even Beefiness Short Ribs which take patches of really juicy sections and likewise some that can (sometimes) be a bit dry, not a single part of the beef cheek is dry. Every mouthful is juicy and luscious and even but typing up this mail is making my oral fissure h2o!

And THAT is what makes them and then special!!

What you demand for this Beefiness Cheeks recipe

We're making a fine dining quality dish here, simply information technology just calls for a trip to your local grocery store! Here's what yous demand:

Beef Cheeks

5 years ago, they were cheaper and weren't e'er bachelor in the large supermarkets here in Australia. But nowadays, thanks to shows like Masterchef and My Kitchen Rules, the cost has been driven up but on the plus side, they are at present regulars at mainstream stores like Coles and Woolies!

If you can't observe Beef Cheeks, other slow cooking beef cuts will work fine – Beef Curt Ribs would be an ideal substitute. Cut them into 250g/8oz chunks so the aforementioned cooking times and liquid quantities in this recipe will utilise.

This is a magnificent dish that takes a budget cut of beef and transforms it with little attempt into a fine dining restaurant dish!

Ruby Wine for cooking

My Wearisome Cooked Beef Cheeks recipe is made with a archetype Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for ho-hum cooked beef dishes.

Go to your local liquor outlet and wait for end of bin specials and option upwards a bottle of a full bodied red vino like Merlot or Cabernet Sauvignon.

A pet peeve of mine are recipes that tell you that yous must employ good quality drinking wine for irksome cooking recipes. I practice non believe that at all for ho-hum cooked dishes – and the New York Times agrees.

For quick sauces, yeah, absolutely. Only not for a braising liquid. I bet not even the greatest food critic in the earth would be able to tell if it was a discounted $5 terminate of bin special or a $twoscore reserve Cab Sav. (Seriously. Who would brand a slow cooked beef recipe using a $40 bottle of vino??).

You won't use the whole canteen. If the wine is not to your standard for drinking, mensurate cups and pour them into ziplock bags and freeze them. Handy to accept when you need vino for other recipes!

How to make this Beef Cheeks Recipe

Though it does take time to slow cook, it's an incredibly straightforward recipe:

Brownish beef cheeks aggressively – this is key for flavour!
Saute garlic, onion, carrots and celery – oursoffrito, the flavor base for the sauce;
Add together braising liquid ingredients;
Ho-hum cook the beef cheeks until they are fall apart tender – stove 2.v hrs, oven 3.5 hrs, tiresome cooker 8 hrs, pressure cooker / Instant Pot ane 60 minutes;
Puree sauce to thicken into a gravy-like consistency;
Serve beef cheeks with sauce over flossy mashed white potato (go all out with Paris Mash!) or for a low carb option, Mashed Cauliflower.

Don't let the length of the recipe directions fool you, this really is a simple recipe. It'due south but long because I've provided directions for 3 dissimilar cooking methods.

This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a boring cooker, easy plenty for mid week.

The other great affair nigh these Slow Cooked Beefiness Cheeks is that the leftovers freeze 100% perfectly, OR can exist transformed into two other incredible dishes that I've shared:

Beef Cheek Ragu Pasta – the rich braising liquid wasmade for tossing through pasta!
Beef, Mushroom and Vegetable Pie

Cook one time, swallow thrice!! – Nagi x

Endeavour these on the side

Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower
Crisp salad with tangy Balsamic Dressing or French Vinaigrette
Dark-brown Saccharide Glazed Carrots
Garlic Sautéed Spinach
Magic Roasted Broccoli
Sautéd Brussels Sprouts in Creamy Parmesan Sauce

Scout how to make information technology

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Servings 6

Recipe video above. These slow cooked beefiness cheeks are so meltingly tender that you can swallow them with a spoon. And the sauce is then flavourful you lot'll desire to drink information technology out of a cup! This recipe makes enough to serve 6 people, made with six small beef cheeks (or share four large ones). Leftovers are vivid to freeze, or plough into a quick Ragu to toss through pasta or making a Pie!

▢ 3 tbsp olive oil , separated
▢ ane.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
▢ one onion (white, brown or yellow), roughly diced (about ane cup)
▢ i celery stalk , roughly diced (nigh 1 cup)
▢ ane carrot , roughly diced (almost 3/four cup)
▢ 4 garlic cloves , minced
▢ 6 stems of fresh thyme or i i/two tsp dried thyme leaves
▢ 4 dried bay leaves (or iii fresh bay leaves)
▢ one cup (250 ml) beef stock (goop)
▢ two cups (500 ml) red wine (total bodied eg. cabernet sauvignon or merlot)
▢ two - 3 tsp salt , separated
▢ Black pepper

Fix the beef cheeks: cut off whatsoever large, fatty membrane. Pat dry out then use 1 tsp of table salt and black pepper to season the beefiness all over.
Heat 2 tbsp olive oil in a large heavy based pot over loftier heat. Sear half the beef cheeks on each side until nicely browned. Remove beef cheeks onto a plate, repeat with remaining cheeks.
Plow downward the heat to medium high and estrus the remaining one tbsp of olive oil. Add garlic and onion. Sauté for 3 minutes until onion is becoming translucent.
Add the celery and carrot,southward sauté for a further 3 minutes.
Follow directions for your chosen cooking method beneath.

Wearisome Cooker Directions

Cascade the onion mixture into the slow cooker and place the beef cheeks on elevation.
Pour the vino into the pot and render to oestrus. Turn the heat up to loftier, bring to simmer and let information technology simmer for 1 infinitesimal (to melt out the wine a fleck). Scrape the dark-brown bits off the bottom of the pan so information technology mixes in with the wine.
Pour the wine into the slow cooker, and so all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste subsequently).
Melt in the slow cooker on Depression for eight hours or High for vi hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
Open the tedious cooker and remove the beefiness cheeks. Discard the thyme stems and bay leaves.
Use a handheld stick blender to puree the braising liquid into a shine Sauce - it volition change from a dark brown to a lighter brown colour.
Transfer liquid into saucepan, simmer on stove on medium high until the Sauce turns a darker brown colour and reduces past most ane/4 to ane/3, to a gravy consistency - about 10 minutes.
Practice a taste examination and adjust the seasoning (salt and pepper) to your taste.
Remove from estrus, render beef cheeks to the Sauce, cover and keep warm until gear up to serve.

Pressure Cooker Directions

Follow the Deadening Cooker directions merely melt on high in your pressure cooker for one hour on high for small cheeks (around 250g/8oz each).

Stovetop and Oven Directions

Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown $.25 off the bottom of the pot. Bring wine to simmer for 1 infinitesimal.
Add remaining ingredients, starting with a pinch of salt and pepper (add together more than to gustatory modality afterward), the place lid on.
Stove: Simmer on medium low for two to two one/2 hours until the cheeks are very tender, plough at to the lowest degree one time during cooking.
Oven: 160C/320F for 3 to 3 i/ii hours .
Remove the beef cheeks from sauce. Discard the thyme stems and bay leaves.
Utilize a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brownish to a lighter brown colour.
Bring the Sauce to simmer over medium heat and simmer until it turns a darker chocolate-brown colour and reduces by about i/iv to 1/3, to a gravy consistency - about 3 to 5 minutes.
Practice a taste exam and arrange the seasoning (salt and pepper) to your gustatory modality.
Remove from heat, return beef cheeks to the Sauce, cover and continue warm until ready to serve.

To Serve

Serve beef cheeks on Paris Mash (ultimate creamy mashed potato!) or Creamy Mashed Cauliflower, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.

1. Size - The beef cheeks I got were unusually big, around 350g/12oz each. Great man size portions. Commonly beef cheeks are around 250g/8oz each and I get half-dozen.

2. Beef Cheeks - If you tin can't find beef cheeks, substitute with any other cut of beefiness suitable for deadening cooking. Boneless beef short ribs is ideal! Cutting them into 250g/8oz pieces.

iii. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.

4. Nutrition per serving, excluding mashed potato.

Serving: 389 g Calories: 586 cal (29%) Carbohydrates: 6 g (2%) Protein: 49 g (98%) Fat: 33 g (51%) Saturated Fatty: 12 g (75%) Cholesterol: 148 mg (49%) Sodium: 2195 mg (95%) Potassium: 1143 mg (33%) Fiber: 1 grand (4%) Saccharide: 2 g (2%) Vitamin A: 1698 IU (34%) Vitamin C: 3 mg (four%) Calcium: 41 mg (four%) Iron: half dozen mg (33%)

Keywords: beefiness cheeks, beef cheeks recipe, slow cooked beef cheeks

Originally published August 2014. Updated August 2019 with new photos, new process photos, new video, new writing. No change to recipe. I wouldn't cartel affect information technology, readers honey information technology every bit it is!

Life of Dozer

His bib was soaked by the time the beef cheeks were in the pot…..

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